Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball

Abstract

A vacuum microwave segmented combined drying manufacturing method of an instant crisp dehydrated fish ball belongs to the technical field of aquatic food processing. The invention comprises the following steps: processing fresh or frozen fresh fish to obtain pure fish flesh, performing deodorization of the pure fish flesh by a composite rinsing solution, grinding the fish flesh, adding ingredients, immediately performing ball forming, gelation, heating and curing of the ground raw material, finally performing vacuum microwave segmented combined drying of the cured fish balls so as to obtain the high-quality instant crisp dehydrated fish ball product. Vacuum microwave segmented combined drying allows the materials to be dehydrated in vacuum environment, prevents the materials from contacting oxygen, and maintains the original color, profile, flavor, and nutrients of the raw material to a maximum extent; with the vacuum environment, the boiling point of water is decreased, and with the microwave volume heating, the heat efficiency is significantly improved; the drying time is greatly reduced; after drying, the product has a porous structure, good crispness, excellent color, flavor, taste, and shape, low water content, high nutritive value, and is high-protein healthy leisure food suitable for people of all ages.

Description

technical field [0001] The invention relates to a method for making ready-to-eat crispy dehydrated fish balls by negative-pressure microwave segmental combined drying. The invention belongs to the technical field of aquatic food processing and relates to fish dehydration processing. Background technique [0002] my country is a big freshwater aquaculture country in the world, and the output of freshwater products ranks first in the world. However, compared with developed countries, the processing rate of aquatic products in developed countries is more than 80%, while the processing rate of aquatic products in my country is less than 30%, of which the processing rate of freshwater fish is less than 10%, mainly because of the lack of deep processing technology. In addition, the research on dehydration processing of fish products has developed slowly. [0003] The raw material fishes used in the present invention are silver carp and grass carp, these two kinds of fish are one ...

AI Technical Summary

Problems solved by technology

However, compared with developed countries, the processing rate of aquatic products in developed countries is more than 80%, while the processing rate of aquatic products in my country is less than 30%, of which the processing rate of freshwater fish is less than 10%, mainly because of the lack of deep processing technology

[0019] The above are the documents and patents related to the processing of fish, fruits and vegetables, and glutinous rice. They are all reports on the production of food from fish, fruits, vegetables, and glutinous rice alone or recombined as raw materials, and most of the drying methods used are single drying methods, but fish and glutinous rice are produced by recombination. Relatively few, freshwater fish (such as silver carp and grass carp) are recombined with glutinous rice and combined with negative pressure microwave segmental drying to produce instant crispy dehydrated fish balls.